Strawberry and Rhubarb Summer Jellies

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This recipe came about after spotting Dr. Oetker’s new VegeGel on the shelves in my local supermarket. I used to love a summer jelly, but I wasn’t one hundred percent convinced that a vegan gelatine would work. However it turned out really well. Fruity, tangy and with a refreshing jelly like consistency. I made my own rhubarb cordial, but you could easily replace this with any other cordial you fancy, elderflower for example would work really well. So why not give them a try?

Chop all but a couple of strawberries into quarters and add to a saucepan with the sugar, lemon juice and 3dl/ 300 ml water. Bring to a low simmer and allow to bubble away for a minute or two, until the sugar is dissolved and the strawberries softened.

Allow to cool a little, before adding the VegeGel and cordial. Whizz up in a blender and pour through a fine sieve.

If you want to make the rhubarb cordial simply simmer 300 g of fresh or frozen rhubarb with the juice of a lemon, 4 dl/ 400 ml of water and roughly 100 g of sugar. Simmer until the rhubarb is soft and pulpy.

Pour through a sieve, taste, adding more lemon or sugar if necessary and refrigerate.